Wild Game Stew

• 4 ducks or large stewing chicken
• 1 head celery
• 2 carrots
• 1 onion
• 1 small clove garlic
• 5 red peppers, chopped very fine
• 1/2 lb. pickled pork
• 1 medium can tomatoes
• 2 cans mushrooms
• 1/2 tsp. each: cinnamon, cloves, allspice, mace, nutmeg, thyme and savory
• 3 bay leaves
• 5 potatoes
• 1 qt. ripe olives
• 5 Tbsp. Worcestershire sauce
• 1/2 bottle ketchup
• flour for thickening

1. Cut ducks in small pieces and soak in salt water for 5 hours. (Do not soak chicken if used.)
2. Put ducks on to boil and at the same time, add vegetables and the pickled pork.
3. Cook for 1 hour. Add the tomatoes and mushrooms and cook for 30 minutes longer.
4. Add the spices and bay leaves.
5. Stir in; mix well.
6. Peel and cut potatoes in small pieces and add when stew is nearly done.
7. Add olives, Worcestershire sauce and ketchup.
8. Lastly, thicken stew with a little flour.
9. Let stew stand 30 minutes after cooking to give spices a chance to blend.
10. Serves 12.

stewing chicken, celery, carrots, onion, clove garlic, red peppers, pickled pork, tomatoes, mushrooms, cinnamon, bay leaves, potatoes, ripe olives, worcestershire sauce, ketchup, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=890097 (may not work)